Chai Apple Cider Syrup

Chai Apple Cider Syrup

As much as my heart doesn’t want to admit it, the Midwest heat wave is over and I need to embrace the cooler weather. To do so, I simmered a batch of chai apple cider syrup to have on hand when I catch a chill. One of the best parts of the syrup concentrate is its versatility. I enjoy mixing two tablespoons into hot water and sipping on it to warm myself from the inside out, but you can also drizzle the syrup on ice cream, pancakes, or get crazy and make a hot toddy!

Chai Apple Cider Syrup

Whichever way you decided to enjoy the syrup, it is a seasonal treat that can help ease the pain of the cooler weather. Plus, with the holidays around the corner you can double the batch and make enough to gift a friend! Bonus: It is relatively inexpensive to make! That’s something we all can appreciate as holiday ads are circulating and we are feeling a bit spendy!

Chai Apple Cider Syrup

Chai Apple Cider Syrup

Ingredients:

  • 4 C apple cider
  • 4 Tbs loose leaf chai tea
  • 1 C brown sugar

Directions:

  • Combine the apple cider and loose leaf tea together in a large saucepan and boil for 30 minutes
  • Remove the from heat and strain the mixture using a cheese cloth
  • Pour liquid back into the pan and add the brown sugar
  • Boil for an additional 10 minutes or until the sugar has dissolved
  • Let the mixture cool before storing in an airtight container
  • Store syrup in the fridge for up to one week

Pumpkin Chai Cupcakes

Pumpkin Chai Cupcakes

You know Thanksgiving is right around the corner when the grocery store sets up canned pumpkin displays! While I’ve never been a fan of the traditional pumpkin pie, I still enjoy picking up a few cans to incorporate into baked goods. This time around, made a twist on the popular pumpkin spice cupcakes and incorporated chai tea into the recipe!

Pumpkin Chai Cupcakes

The result was a warm, rich flavor that is perfect for the holiday! So make room on the dessert table this Thanksgiving for these delicious cupcakes! Bonus: They were made with a cake mix. Just one more reason to love these cupcakes!

Pumpkin Chai Cupcakes

Pumpkin Chai Cupcakes

Ingredients:

Cupcakes:

  • 1 box white cake mix
  • 1 C. canned pumpkin
  • ½ C. chai tea
  • 1/3 C. coconut oil, melted
  • 2 eggs
  • 2 Tbs. pumpkin pie spice

Buttercream:

  • 1 stick butter, room temp
  • 4 C. powdered sugar
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • pinch of salt
  • 2 Tbs. milk
  • Candy Pumpkins

Directions:

  1. Preheat the oven to 350˙ and place cupcake liners in the tins
  2. Mix together the wet ingredients then add in the cake mix and pumpkin pie spice
  3. Stir until well incorporated and spoon in the the cupcake tins
  4. Place in the oven and bake for 20 minutes or until tops are slightly golden
  5. Pull out of the oven and let cool
  6. While the cupcakes cool prepare the frosting
  7. Beat butter with a handmixer or kitchen aid until smooth and creamy
  8. Slowly add in the powdered sugar, spices and salt
  9. Add the milk, one Tbs at a time, until the frosting reaches your desired consistency
  10. Spoon into a pipping bag and frost the cupcakes
  11. Garnish with candy pumpkins